I once again used a roasting bag to cook the tuna in as I was only cooking for two people.
2 tuna steaks
1tbsp red Thai curry paste
400ml tin of coconut milk
2 tbsp of fish sauce
200g bean sprouts, washed
100g mushrooms, thinly sliced
2 tbsp seseme oil
2 tbsp soy sauce
2 pak choi, sliced
100g Thai rice noodles
Mix the curry paste, coconut milk and fish sauce together. Place the tuna steaks, and the mixture in a roasting or vacuum bag and remove as much air as possible.
75% fill the inner pot with water and bring to the boil.
When boiling add the tuna and curry mix in the bag and put on the lid.
Turn off heat and place the inner pot into the insulated outer container and shut the lid.
Leave to cook for 1 hour.
While cooking toss the bean sprouts and mushrooms in the sesame oil and soy sauce and leave in the fridge or a cool place.
Place the noodles on a bowl and pour over 500ml of boiling water and leave for 15 minutes until soft.
When the tuna is ready drain the noodles and place on the plate along with the pak choi and bean sprout/mushroom mix. Place the tuna on the noodles and pour over some of the sauce it has been cooked in.
Drizzle a little soy sauce over the pak choi and serve.